Bacon Wrapped Jalapeno Poppers
These bacon wrapped jalapeno poppers sit in the smoke for thirty minutes before the heat gets cranked, so the bacon turns crisp and the cheddar cream cheese filling goes soft and smoky. Twenty poppers, seven ingredients, and one very empty tray at the end.
Servings 20 poppers
Calories 88kcal
Ingredients
- 10 jalapeno peppers medium size
- 8 ounces cream cheese softened
- 1 cup cheddar cheese grated
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 10 slices bacon cut in half across the middle
- 20 toothpicks
Instructions
- Set the Traeger to 180 degrees F. Close the lid and let the grill heat for 15 minutes. Turn on Super Smoke if your grill has it.
- Cut each jalapeno in half from top to bottom. Use a small spoon to scrape out the seeds and the pale ribs inside.10 jalapeno peppers
- Add the softened cream cheese, grated cheddar, kosher salt, and black pepper to a medium bowl. Stir until the filling is smooth and no streaks of plain cream cheese are left.8 ounces cream cheese, 1 cup cheddar cheese, 1 tablespoon kosher salt, 1 tablespoon black pepper
- Spoon the cheese mixture into each jalapeno half. Pack it in and level it off with the edges of the pepper.
- Wrap each filled pepper with half a slice of bacon. Push a toothpick straight through to hold the bacon in place.10 slices bacon, 20 toothpicks
- Place the poppers on a rimmed baking sheet in a single layer so the smoke can reach every side.
- Set the baking sheet on the grill. Close the lid and smoke the poppers at 180 degrees F for 30 minutes.
- Raise the grill temperature to 375 degrees F. Cook about 30 more minutes, then check the bacon. Keep cooking until it is as crisp as you like, which can take up to 1 hour.
- Take the poppers off the grill. Let them cool for a few minutes, pull the toothpicks out, and serve them warm.
Notes
- The filling and the bacon come off the smoker screaming hot. Give the poppers at least 5 minutes and take a small first bite.
- Thin cut bacon crisps faster and wraps tighter. Thick cut works too, it just needs closer to the full hour at 375 degrees F.
- For mild poppers, scrape out every seed and every pale rib. Leave a few ribs behind if you want the heat to show up.
- Set the cream cheese on the counter about 30 minutes ahead. Cold cream cheese fights the spoon and tears the filling.
- Leftovers keep in an airtight container in the fridge for up to 4 days. Reheat at 350 degrees F for 8 to 10 minutes to bring the bacon back.
Nutrition
Calories: 88kcal